Pumpkin Protein Cookies

I’m all about the pumpkin lately 🎃 well it is fall after all. These cookies turned out so soft and chewy, definitely a new favourite! Recipe below.

Pumpkin Protein Cookies 🎃


•1½ Cups flour (I used half oat flour & half all purpose whole wheat)
•½ Cup LeanFit CompleteGreen protein powder
•1 tsp cinnamon
•½ tsp pumpkin pie spice
•2 tsp baking powder
•Pinch pink Himalayan salt
•½ cup coconut oil
•½ cup coconut sugar
•2 egg whites or 1 whole egg/flax egg
•1 tsp pure vanilla extract
•1 Cup pumpkin puree
•¼ Cup each pumpkin seeds and chocolate chips (optional)


Preheat oven to 350ºF. Combine all dry ingredients in large bowl and set
aside. Beat together coconut oil and coconut sugar until smooth, add egg
whites and vanilla and beat together, add pumpkin puree and beat again until
smooth. Fold wet ingredients into dry ingredients until just combined. Stir
in pumpkin seeds and chocolate chips. Portion cookies onto parchment lined
baking sheet and bake for 10-12 minutes. Cool on wire rack.

Chocolate Chunk Fudge


Super yummy healthy, raw, vegan, gluten free “fudge”. Recipe as follows→

Yields 12 squares

1-1/2Cup Chickpeas (cooked & drained or canned)
•1/4Cup Natural nut or seed butter (I used peanut butter)
•1/2tsp ground cinnamon
•1/4Cup unsweetened almond milk or choice
•1/4Cup maple syrup
•1tsp pure vanilla extract
•Dash sea salt
•1/2Cup dark chocolate chunks or chips
•1/4Cup ground flax seed
•2Tbsp coconut oil

1. Place all ingredients excluding chocolate chunks into food processor and blend until completely smooth, stir in chocolate chunks.
2. Line 8×8 pan with plastic wrap and spread mixture evenly over top.
3. Cover with plastic wrap and freeze for at least 5 hours before slicing.
4. Remove from freezer and let sit 20 minutes before slicing. Cut into 12 squares and enjoy. Store in freezer.